Carpaccio Girasole Recipe
Filet mignon, artichoke, asparagus, shaved Parmigiano Reggiano, truffle oil
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filet Mignon
Trim the filet mignon of any excess fat and slice it very thinly. If needed, place the meat between two pieces of plastic wrap and gently pound it to ensure even thickness.
- 2
Prepare the Asparagus
Blanch the asparagus in boiling salted water for 1-2 minutes until tender but still crisp. Drain and immediately place in ice water to stop the cooking process. Once cooled, slice the asparagus into bite-sized pieces.
- 3
Assemble the Carpaccio
On a serving plate, arrange the thin slices of filet mignon in a circular pattern, slightly overlapping each slice.
- 4
Add Toppings
Evenly distribute the artichoke hearts and blanched asparagus over the filet mignon. Sprinkle the shaved Parmigiano Reggiano on top.
- 5
Dress the Carpaccio
Drizzle the truffle oil and fresh lemon juice over the assembled dish. Season with salt and black pepper to taste.
- 6
Serve
Serve immediately as an elegant appetizer or light main course.
